Paella looks like a very challenging dish but it's actually quite easy to make. The challenge comes from getting all the ingredients in Singapore.
For 5 Pax
- 1 Onion, finely diced
- I clove garlic, finely diced
- 1 red bell peppers
- a pinch of salt
- a pinch of
- 1 Tomato ( Skin the tomato, de-seed and dice finely)
- Olive oil
- 1 bay leaf
- a generous pinch of saffron ( Saffron is a very expensive spice and cannot be bought at ntuc. I bought mine at an Indian shop where they sell lots of spices.) Soak the Saffron in a little bit of water. This is the spice that will give your rice the nice yellow colour.
- 10 prawns, peeled. ( you may also put in other seafood such as mussels.)
- 10 pieces of fresh scallops.
- 2 Sotongs (cut into rings)
- chicken fillet ( cut into strips and add a little bit of chicken marinate.)
- Salmon (to pan fry and add on at the end)
- 2 cups of paella rice ( Almost impossible to find in Singapore. Substitute with Arborio rice. For my first attempt, I substituted with Japanese pearl rice. It tasted good but apparently, Japanese pearl rice is a poor substitute.)
- 2 cups of chicken stock
Step 7: Scoop out the portion of paella for each individual and add on the Salmon. Then it's ready to be served.